We loved grilling citrus so this grilled meyer lemon shallot dressing is is right up our alley. If you aren’t able to grill your lemon, you can cook it on a cast-iron grill pan or skillet. Grilling the lemon brings out the sweetness in the lemon and makes it even more juicy. If you aren’t able to get meyer lemons, you can use traditional ones instead.
We like to whisk together our dressing directly in the bottom of a bowl before adding the salad. If we’re making it ahead of time we like to make and store it in these or this. It’s easy to keep and shake up when you’re ready to serve.
When we make salads we always use one of these to easily wash and dry our lettuce. It’s made a world of difference in our kitchen. You can also use it to store washed lettuce in the fridge or use to wash things like berries. We also use this to easily get all of the juice out of our lemons.
- Meyer Lemon, cut in half
- Olive oil
- ¼ tsp Dijon mustard
- ½ Shallot, minced
- Put lemons cut-side down with tongs on a hot grill or cast-iron pan. Let them cook until the cut side is charred and they are warmed through.
- In a small bowl, whisk the juice of the lemon, an equal amount of olive oil, about a ½ teaspoon of mustard, and your shallot. Season to taste with salt and fresh ground pepper. For an extra kick, add some zest of the lemon.